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Carrot Nut Cake

 Carrot Nut Cake
Mark and I planned to be wed on a mountain on a friend's ranch, but a snowstorm sent us to our alternate plan— a local country museum. Our friend Sandy Howe made a sheet cake using this recipe. Chock-full of nuts, pineapple and coconut, it's our favorite.
12-16 ServingsPrep: 15 min. Bake: 40 min. + cooling


  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs, beaten
  • 2 cups finely shredded carrots
  • 1 cup flaked coconut
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped pecans, divided
  • Cream Cheese Frosting


  • In a bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon,
  • baking soda and salt; add to the sugar mixture alternately with
  • eggs. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup
  • pecans. Pour into a greased and floured 13-in. x 9-in. baking pan.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted
  • near the center comes out clean. Cool for 10 minutes; remove from
  • pan to a wire rack to cool completely. Frost with Cream Cheese
  • Frosting. Garnish with remaining nuts. Store in the refrigerator.
  • Yield: 12-16 servings.